How To make Harvest Medley
1 c Diced eggplant
1 cn (14-1/4 oz) tomato pieces
With juice 1 cn (15-1/2 oz) garbanzo beans
With juice 1/2 c Uncooked short-grain rice
2 tb Dried onion flakes
1/4 ts Minced dried garlic(I use a
Couple of minced cloves) 1/2 ts Dried oregano
1/2 ts Dried sweet basil
1/8 ts Red pepper flakes, or to
Taste Salt and freshly ground Pepper to taste Peel and cut eggplant into 1/2-inch cubes. Place on a microwavable plate and microwave on high for 2 minutes. Spray the rice cooker container with nonstick spray. Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 1-1/3 cups liquid. Pour liquid into rice cooker and
add eggplant and all remaining ingredients. Cover and cook until rice cooker turns off, about 20 minutes. Carefully remove cover and spoon vegetable mixture into warm serving bowl. Posted by Mary E Fernquist to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :Adapted from _The Versatile Rice Cooker_ by Bob
and Coleen Simmons (1 T of oil omitted): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Harvest Medley's Videos
How to cook frozen vegetable without water
Roasted Fall Vegetables
Eat ’em when it’s autumn! This marvelous medley of colorful vegetables is sure to be a hit at any seasonal feast. Roasting brings out the best in veggies, making them naturally sweeter and tastier.
Home Cooking with Seafood Medley from Harvest of the Sea — Interview with Chef Ken Fryer
Meet Harvest of the Sea Chef, Ken Fryer. ???? Chef Ken has been cooking since he was tall enough to reach the stove and he's the perfect man for the job of research and development for a national leader in premium seafood products, with a global reputation for quality, innovation and sustainability.????
As you'll learn in my Zoom interview with Chef Ken, Harvest of the Sea has been a best kept secret for decades. But the public is about to get access to the same fresh catches ???? that big brands and restautants have been able to buy.
You'll also learn some cardinal tips in cooking with seafood and original ideas for recipes with the signature Seafood Medley, which will soon be found in your grocery store's freezer section.
Stay tuned for how the paella goes on my blog.
TRANSPARENCY: This is a sponsored video because I was invited to try the Seafood Medley and received a free bag to try at home.
Read this interview on Stephanie Pyrzynski's Tinley Park Mom website at the following link:
Shop for Harvest of the Sea at a #Costco near you!
#seafood #shrimp #mussels #calamari #scallops #flashfrozen #SeafoodatCostco #seafoodrecipes #seafoodrecipes #dinnerideas #homecooking #SeafoodMedley #chef #CookingwithChefKen #HarvestoftheSea #seafoodmedley #EnjoyHarvestoftheSea #CostcoGems #Costcodeals #paella #LosCaracoles
Fall Harvest Medley Bowl
Scott and Michelle Williams with Totality Living Well are here with us in the kitchen with a budget-friendly twist on a seasonal vegetable meal.
How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Winter Vegetables
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8 servings
Level: Easy
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
2002, Barefoot Contessa Family Style, All Rights Reserved
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How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
One Pan Roasted Harvest Vegetables
One Pan Roasted Harvest Vegetables – made with carrots, sweet potatoes, Brussels sprouts, baby potatoes and chickpeas. Easy to customize and a favorite side dish for fall!
Full Recipe Here,
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